Gingerbread Spice Cake

1 c whole-wheat flour
1 c all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground clovers
1/4 tsp allspice
1/4 tsp salt
3/4 c firmly packed brown sugar
1/4 c canola or vegetable oil
1 large egg
1 c pureed cooked broccoli
1/2 c pureed cooked carrot
1/2 c nonfat plain yogurt
1/4 c molasses
2 tsp vanilla extract
1 Tbsp grated orange zest

Preheat oven to 375. Coat 9x5" loaf pan with cooking spray. Mix flours with baking soda, ginger, cinnamon, cloves, allspice & salt; set aside. In large mixing bowl, beat sugar, oil & egg until smooth. Beat in vegetable purees, yogurt, molasses, vanilla & orange zest. Add flour mixture and mix until smooth. Pour batter into pan and smooth the top. Bake until toothpick comes out clean when inserted into center of cake, 45-50 minutes. Cool 5 mnutes in pan before turning out onto rack to cool completely. Dust top with powdered sugar.

Banana Bran Pancakes

1 1/2 c flour
1/2 c Red River cereal
1 Tbsp sugar
3 tsp baking powder
1/2 tsp salt
2 c milk
1 egg
1 sm banana, mashed
2 Tbsp veg oil

Preheat griddle. Blend first 5 ingredients together. Beat last 4 ingredients together. Stir liquid into dry ingredients.

Wackie Cake

1 ½ c flour
1 tsp Baking powder
1 tsp Baking soda
½ tsp salt
3 Tbsp cocoa
1 c sugar

5 Tbsp oil
1 tsp vinegar
1 tsp vanilla
1 c hot water

mix dry ingredients with fork. Make 3 depressions in mixtures. In 1st hole pour oil. In 2nd hole pour vinegar. In 3rd hole pour vanilla. Pour hot water over all. Beat with fork. Bake 350 F for 30 minutes.

Peanut Butter Cookies

1 c peanut butter
1 c margarine
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 ½ c flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt

Cream peanut butter, margarine &* sugars. Blend in eggs & vanilla. Add flour sifted with baking powder, soda and salt, Mix well. Shape rounded tsp fulls of dough into balls, place on ungreased baking sheets. Flatten slightly & crisscross with a fork. Bake 350 F 12-15 minutes. Makes 7 dozen cookies.

Quick Oatmeal Cookies

½ c brown sugar, firmly packed
½ c sugar
½ c margarine
1 egg
1 tsp vanilla
1 Tbsp milk
1 c flour
½ tsp soda
½ tsp baking powder
½ tsp salt
1 c uncooked quick oats

Measure sugars, cream with margarine. Combine egg, vanilla & milk, beat until smooth. Sift dry ingredients together and add to above. When smooth, add oats. Bake 350 F on well-greased cookie sheet for 8 minutes.

Chocolate Chip Cookies

1 c shortening
½ c sugar
1 c brown sugar
1 tsp vanilla
2 eggs
1 tsp soda
1 tsp salt
2 c flour
1 pkg chipits

Mix together & drop by tsp on greased cookie sheet. 375 F for 10-15 minutes.

Rocky Road Squares

3 c miniature marshmallows (750 ml)
½ c Rice Crispy cereal (625 ml)
½ c corn syrup (125 ml)
1 c semi-sweet chocolate chips (250 ml)
1/c creamy peanut butter at room temperature (125 ml)

In large bowl, combine marshmallows and cereal. In saucepan, combine syrup and chocolate chips. Stir over low heat until smoothly melted. Remove from heat. Stir in peanut butter. Power over marshmallow mixture and mix well. Press firmly into greased 9’ (23 cm) square pan.
Chill and cut into squares.

Makes about 25 squares. Per square: 112 calories, 1.9 g protein, 5 g fat, 16.7 g carbohydrate.

No Bake Sweet Marie Bars

Base:
½ c corn syrup
1 Tbsp butter
½ c brown sugar
½ c peanut butter
½ c chocolate chips
¾ c chopped nuts
2 c Rice Krispies

Topping:
2 Tbsp peanut butter
1 c chocolate chips

In saucepan, heat together corn syrup, butter, sugar, 1/2 c peanut butter & the 1/2 c chips. Remove from heat, stir in nuts & cereal. Press into greased 8x8 square pan.

In small saucepan, gently heat the peanut butter & the cup of chocolate chips. When melted, spread over base. Refrigerate until firm/

Tweed Squares

Bottom
½ c butter
½ tsp salt
2/3 c sugar
½ c milk
1 1/3 c flour
2 egg whites
2 tsp baking powder
2 squares semi-sweet chocolate, grated

Middle
2 egg yolks
1 ½ c icing sugar
1/3 c margarine

Top
2 squares semi-sweet chocolate
2 Tbsp margarine

Mix bottom, folding in whites last. Bake 350 for 25 minutes. Cool.
Mix middle, spread on bottom. Melt top, pour over top of squares. Refrigerate.